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Tuesday, June 21, 2011

My husband and I threw our annual Summer Solstice party this weekend. On the menu? Grilled pizzas! Our guests were asked to bring a pizza topping and we supplied the pre-baked, personal-size Wheat & Honey Crusts. As a dietitian, I felt the need to also include some extra vegetables as a side dish. And I wanted to do it without guests needing to use utensils.

Salad on a stick to the rescue! On some skewers I stacked chunks of iceberg lettuce, a cucumber slice, and a cherry tomato. Spinach, red onion, and strawberries adorned others. I served them with my Homemade Buttermilk Ranch Dressing and Maple Balsamic Vinaigrette from my Harvest Salad. Some people dressed their skewer and ate it right off of the stick. Others removed the salad from the skewer onto their plate and ate it with the stick. Either way works!